Mediterranean Farro Salad
Cook the Farro in 1 1/4 cups boiling water, following the package directions. Let cool then fluff in the saucepan.
In a small bowl, whisk the olive oil land balsamic with the parsley keeping some of the parsley for garnish.
Add the farro and toss to combine well. Toss in the tomatoes and onion and continue to mix well. Top with the feta and a sprinkle of parsley.
Enjoy fresh, or let sit in the refrigerator overnight to allow the flavors to develop!
Recipe Credit: The Olive Oil & Vinegar Lover's Cookbook